“Turkeys-bury” Steaks in Mushroom Gravy

The other day I was in the mood to make something a little different. I’ve always loved Salisbury Steaks and I thought I would make something along those lines, but with some ground turkey instead. The result was fantastic. I’ve dubbed them “Turkeys-bury Steaks.” My family loved them, and I bet yours will, too!

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You’ll begin by mixing up some ground turkey with some beaten eggs, panko bread crumbs and seasonings. Form them into patties and set them on a plate for a moment.

Heat up 3 tablespoons of extra virgin olive oil in a large skillet and cook the patties in batches until they are browned on both sides, but there’s no need to cook them all the way through.

As they’re browned, set them on a platter and make the gorgeous gravy with the drippings in the pan. Then you’ll add the steaks back in to cook in the gravy. Mmm, mmm, mmm!

I mean, just look at that.

I cook the steaks until a thermometer reads 165 degrees in the center of the thickest one I see.

Seasoned turkey steaks with a rich brown mushroom gravy and served over rice or mashed potatoes. Delicious!

Author: Constance J Smith - Cosmopolitan Cornbread

Recipe type: Main Dishes

Serves: 4-6 servings

Ingredients

2 eggs

2 lb ground turkey

1½ tsp sea salt

2 tsp black pepper, freshly ground

1 c panko bread crumbs

2 Tb parsley

¼ c grated onion

½ c diced onion

1 clove minced garlic

3 Tb extra virgin olive oil

1 c sliced mushrooms

3 Tb flour

3 c beef broth

1 Tb Worcestershire sauce

Cooked rice or mashed potatoes for serving

Instructions

In a large mixing bowl, beat the eggs together. Add in the turkey, sea salt, black pepper bread crumbs, parsley and grated onion. Mix them together with your hands until they are just combined.

Form the mixture into 8-10 patties, and place them on a plate or platter.

Heat the oil in a large skillet over medium heat. When the oil is nice and heated, add in the patties, but only as many as will fit nicely. I cook half at a time. Cook the patties for about 3-4 minutes on each side, or until they are golden brown, but no need to cook them through. Place the browned patties on a plate and repeat with the rest of the patties, and place them on the plate or platter as well.

In the same skillet, in the drippings that are there from browning the patties, toss in the onion and garlic and cook until they are just tender.

Whisk in the flour, and cook for a minute.

Pour in the beef broth and Worcestershire sauce. Bring the gravy up to a boil, stirring often. Reduce the heat to low and nestle the steaks down in the gravy. Toss in the mushrooms, cover and cook for 10-15 minutes or until the largest steak reads 165 degrees with a meat thermometer.